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Napoleons California-Style

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Easy and sure to make a hit! These appetizing Napoleons are cut into triangles instead of the traditional rectangles and feature pesto sauce and sun-dried tomatoes.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 16
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3 5

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 cup pesto sauce

  • 1/2 cup chopped oil-packed sun-dried tomatoes

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 4 rectangles. Cut each rectangle diagonally to form triangles, making 24 in all.  Place the pastry triangles onto baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split the pastries into 2 layers, making 48 in all.

  4. Reserve 16 top pastry layers. Spread the pesto on 16 bottom pastry layers.  Top with another pastry layer and the tomatoes. Top with the reserved top pastry layers.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Submitted by:
Linda E.
Date: 12/17/2010

1 star rating

"I felt like something was missing????? messy too."

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